These low carb crepes are light, soft, and surprisingly close to traditional crepes, but made with keto-friendly ingredients. Using almond flour, coconut flour, and cream cheese, they turn out tender, slightly creamy, and perfect for both sweet and dessert-style fillings.
You can keep them simple or dress them up with sugar-free whipped cream, berries, keto lemon curd, or even a drizzle of dark chocolate. They’re easy to make and versatile enough for breakfast, brunch, or a quick treat.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 crepes
Calories: 158 kcal per crepe
Ingredients
- 4 ounces cream cheese, softened
- ½ cup almond flour
- 1 tablespoon coconut flour
- 4 large eggs
- ¼ cup heavy cream
- 2¼ teaspoons Truvia (or preferred sweetener)
- Butter or oil for the pan
Instructions
- Add the cream cheese, eggs, almond flour, coconut flour, heavy cream, and sweetener into a blender.
- Blend until the batter is completely smooth and lump-free.
- Heat an 8-inch skillet over medium heat and lightly grease it with butter or oil.
- Pour just under ¼ cup of batter into the pan and immediately swirl it to spread evenly across the base, forming a thin crepe.
- Cook until the edges begin to turn golden and the crepe loosens easily from the pan.
- Gently lift and flip the crepe, then cook the other side until lightly browned.
- Transfer to a plate and place parchment paper between each crepe if stacking to prevent sticking.
- Repeat with the remaining batter.
- Fill with your favorite toppings and serve.
Why I Love This Recipe
- It’s low in carbs but still soft and flexible like classic crepes
- Perfect for both sweet and dessert-style fillings
- Comes together quickly with simple ingredients
- Great for meal prep or make-ahead breakfasts
Tips & Tricks
Blend well for smooth batter. This helps create thin, even crepes without lumps.
Use medium heat. Too much heat can cook the crepes too fast and make them hard to flip.
Grease lightly. Just a thin layer of oil or butter is enough.
Keep them thin. Swirling the batter quickly ensures the right texture.
Filling Ideas
- Whipped cream with vanilla and sweetener
- Fresh raspberries or strawberries
- Keto lemon curd
- Sugar-free chocolate or syrup
- Cream cheese filling
FAQs
Can I make these crepes ahead of time?
Yes, store them in the fridge for up to 3 days with parchment between each layer.
Can I freeze them?
Yes, freeze with parchment between each crepe and thaw before reheating.
Can I make them savory?
Absolutely. Skip the sweetener and fill with eggs, cheese, or vegetables.
Nutrition Information (Per Crepe)
- Calories: 158 kcal
- Carbohydrates: 3.04g
- Protein: 6.28g
- Fat: 13g
- Fiber: 1.15g
- Sugar: 0g
- Cholesterol: 112mg
